Mexican

Bean and Corn Soup is for Soup.

Bean and Corn Soup takes 15 minutes to prepare.

Bean and Corn Soup takes 45 minutes to cook.

Bean and Corn Soup makes 22 servings.

The ingredients for Bean and Corn Soup are:

1 Tbsp Olive Oil
1.5 cup Onions (diced)
1 cup Green Peppers (diced)
3 cloves Garlic (minced)
2 cup Black Beans (drained and rinsed)
2 cup Pinto Beans (drained and rinsed)
3 cups Old el Paso Refried Beans - Fat Free (2 cans)
6 cup Chicken Broth - Low Sodium
3 cup Canned Diced Tomatoes - No Salt Added
2 Cup Frozen Corn
1 Cup Carrots (diced)
4 cups Kale (chopped)
1 tsp Thyme, fresh
1 tsp Pepper, black
2 tsp Cumin
1 tsp Chili powder
1 Tbsp Cilantro, dried
1 lime (zest and juice)

Here is how you make Bean and Corn Soup:

In a large pot heat olive oil over med/high heat, add onions and saute for 2 minutes until soft, then add bell pepper and garlic and saute for another 2 minutes.Add broth, tomatoes, refried beans, pinto and black beans, carrots, corn and seasonings. Stir and heat to a slow boil; turn heat to low and simmer for 30 minutes. Stir often to incorporate the refried beans.After 30 minutes stir in kale and lime juice and zest. Stir, taste for seasoning and adjust as desired. Simmer another 10-15 minutes.Serve and enjoy!Serving Size: Makes 22 1-cup servingsNumber of Servings: 22Recipe submitted by SparkPeople user A-NEW-TARA.

The nutritional information for Bean and Corn Soup is:

• Servings Per Recipe: 22
• Amount Per Serving
• Calories: 104.0

• Total Fat: 1.1 g
• Cholesterol: 0.0 mg
• Sodium: 221.3 mg
• Total Carbs: 19.4 g
• Dietary Fiber: 4.7 g
• Protein: 5.6 g

Bean and Corn Soup is Mexican cuisine.